Antipasto Misto

Translucent slices of cured meats that melt on the palate, contrasting with the crunch of breadsticks. The mozzarella releases its milk at the first touch of the fork under a stream of deep green olive oil.

• Prep time: 30 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 860
• Protein: 47 g
• Carbs: 34 g
• Fat: 59 g

Ingredients

• 100 g Bresaola ( thinly sliced )
• 100 g Coppa ( thinly sliced )
• 100 g Pork pistachio mortadella ( very thinly sliced )
• 250 g Buffalo milk mozzarella ("di bufala") ( drained )
• 150 g Gorgonzola cheese ( crumbled )
• 4 piece Artichoke ( trimmed hearts )
• 200 g Button mushroom ( sliced )
• 1 piece Red bell pepper ( in strips )
• 50 g Black olive ( whole )
• 50 g Green olive ( whole )
• 50 ml Extra virgin olive oil
• 20 ml Balsamic vinegar
• 1 piece Basil ( fresh bunch )
• 50 g Eruca sativa ( washed )
• 100 g Grissini plain (without sesame)
• 80 g Sun-dried tomatoes in oil ( drained and cut into pieces )

Instructions

1. Vegetable preparation

   Cut the artichokes into quarters and the mushrooms into thick slices. Cut the pepper into strips. Sauté the artichokes and peppers for 5 minutes in a pan with a little oil until they are tender but still firm to the bite.

2. Express marinade

   In a bowl, mix the cooled vegetables with olive oil, balsamic vinegar, and chopped basil. Let rest so the flavors penetrate the vegetables.

3. Charcuterie arrangement

   Ruffle the bresaola, coppa, and mortadella to add volume to the platter. The slices should be arranged in an airy manner for easy tasting.

4. Final plating

   Tear the mozzarella by hand in the center of the dish. Arrange the marinated vegetables, gorgonzola pieces, olives, sun-dried tomatoes, and arugula all around. Serve with the dry breadsticks.

Chef's tips

• Take the cured meats out of the fridge 15 minutes before serving so the fat softens and releases its aromas.
• Never cut mozzarella with a knife; tear it by hand so its texture remains fibrous and catches the oil better.

Storage

Consume immediately. Marinated vegetables keep for 48 hours in the fridge in their oil, but cured meats oxidize quickly once plated.